摘要
以鲜切竹笋为原料,蒸馏水为对照,采用3种浸泡液处理,即0.5%柠檬酸处理,45℃热水处理,0.5%柠檬酸和45℃热水联合处理,探讨鲜切竹笋褐变的机理及控制方法。试验结果表明,鲜切竹笋褐变主要是由于过氧化物酶(POD)引起的酶促褐变;0.5%柠檬酸和45℃热水联合处理可有效降低POD和多酚氧化酶(PPO)的活性,抑制鲜切竹笋POD同工酶的合成,从而有效抑制其引起的酶促褐变。
In this study,fresh-cut bamboo shoots were treated respectively with three kinds of methods：0.5% citric acid,45 ℃ hot water and 0.5% citric acid combined with 45 ℃ hot water,In order to provide theoretical and practical information on how to effectively control browning of fresh-cut bamboo shoots.The results showed that the browning of fresh-cut bamboo shoots was mainly due to enzymatic browning caused by peroxidase（POD）.The treatment of 0.5% citric acid combined with 45 ℃ hot water on fresh-cut bamboo shoots could effectively reduce the activity of POD and polyphenol oxidase（PPO）,and inhibit the synthesis of POD isoenzymes.Therefore,the enzymatic browning of fresh-cut bamboo shoots was inhibited effectively.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2010年第4期233-239,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
广东省科技计划项目(2008B02300002)
